Vegan Dal Makhani

Scaled for 4 portions · 16 steps

1 cup(205g) whole urad dal (aka black gram)*0.25 cup(44g) dried kidney beans**1 tspbaking soda1.5 tbspgrapeseed oil or neutral oil12 to 3-inch cinnamon stick4green cardamom pods, (seeds only (¼ heaping tsp of seeds))3cloves1bay leaf1 tspcumin seeds1medium-large red onion, (very finely diced)4garlic cloves, (finely chopped)2 tbsptomato paste0.13 tspnutmeg ((I prefer freshly grated, but ground is fine) )1 tspcoriander0.5 tspIndian red chile powder**** ((1 tsp for a spicier version; 1/4 tps for a mild version))2 tspkosher salt*****—Freshly cracked black pepper0.5 cup(120 mL) Cashew Cream (recipe below) or full-fat coconut milk***1 cup(12g) cilantro leaves and tender stems, chopped1 tbsplemon juice, (plus more as needed)0.5–1 tsporganic cane sugar ((as needed))1to 2- inch piece of lump charcoal0.5 tspneutral-flavored oil3 tbsp(42g) vegan butter1 tbspkasoori methi1 tspgaram masala0.5 tspIndian red chile powder0.5 cup(70g) raw cashews6 tbsp(90 mL) water, (more as needed)1 tbspfreshly squeezed lemon juice0.5 tspkosher salt—1-inch piece fresh ginger, (minced or grated)—2 medium tomatoes ((8-10 oz, 230-280g), diced)—3 ½ to 4 cups (840-960 mL) liquid (water + bean cooking liquid)—1-inch piece ginger, (peeled and cut into matchsticks (optional; only if you love ginger))

0 of 35 gathered

Cook Vegan Dal Makhani · Cookbook